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Vegan Bombay Sandwich

I have been incorporating more vegetarian and plant based food in my diet this summer. The reason why I even considered this is because summer really kills my appetite. I have been noticing the boys left the chunks of meat on their plates, too. I guess the meat is too heavy for the stomach at this time of the year. I don’t know. I just don’t want to eat any animal products in the hot weather like this. I can’t believe I said this… I want watermelon instead of steaks right now. I don’t think I will be fully and permanently vegetarian or vegan, but I know this lifestyle is perfect for my body in summer.

When my sister came to visit us here in India, we got her to try Bombay Sandwich for the first time. Okay, Bombay Sandwich is vegetarian. It’s spread with fresh green chutney and filled with fresh cucumber, tomato and stuff. She was like “Is this for real?” Okay, this was not being disrespectful, but we had never had vegetarian sandwich in our life in Thailand. I told her to try it, and she was like “Oh my God, this is the best! So fresh. So Good.”

Bombay Sandwich is vegetarian. It is packed with crunchy fresh vegetable, luscious green spread and good amount of butter. I get rid of butter to make it vegan. If you want, you can use coconut butter or vegetable oil. But I don’t use any because I think it’s so good already. The chutney has to be super bomb, fresh and flavorful. We add potato, beetroot, cucumber and tomato in this sandwich. It’s so perfect for summer.

The spread in this sandwich is made with fresh coriander leaves. It’s so good. You can make it in large quantity and store it in the fridge for a few days. You can use this spread as dips, sauce and dressing. So yum!

The Vegan Bombay Sandwich

Ingredients:

10 slices of bread

2 potato- boiled and sliced

1 beetroot-boiled and sliced

1 cucumber- sliced

2 large tomato- sliced

1 onion- sliced

Salt and Pepper to taste

Chaat Masala (A type of Indian Spice Mix)- optional

For Green Chutney Spread

2 big bunch of fresh coriander leaves

A handful of mint leaves

2 fresh green chilies

2 tsp sugar

1tsp salt

Juice of half a lime

1 tsp Cumin powder

Direction:

For Chutney, put all green chutney ingredients in the blender and blend until smooth. Check the seasoning. You may add more salt, lime juice and cumin if preferred.

To make the sandwiches, cut the crust off the bread. Spread one side of all the bread with green chutney.

Layer some potato, beetroot, cucumber, onion and tomato on the bread slices.